COMBINE dry jelly powder and cinnamon in 3- to 4-L saucepan. Add water. Bring to boil on medium-high heat, stirring frequently until jelly powder is completely dissolved.
PEEL and core apples. Add to jelly mixture in saucepan; partially cover saucepan with lid. Return to boil. Reduce heat to medium-low; simmer 10 to 15 min. or just until apples are tender, gently turning apples every 5 min. Remove apples from liquid.
SERVE apples warm. Or, cool and store in tightly covered container in refrigerator at least 1 hour or overnight. Serve each apple topped with 2 Tbsp. of the whipped topping. Garnish with fresh mint, if desired.
